Tofu Vegetable Lasagna

My last attempt at lasagna didn't turn out so great, but I'm happy to say that this time around it was quite the success! It even tasted better when it was reheated a couple of days later.

Unfortunately, we started eating before I got the chance to get it ready for its close-up, so this picture will have to suffice.

Tofu Vegetable Lasagna
(8-10 Servings)

1 16 oz pkg firm tofu
1 large onion (chopped)
1 16 oz package mushrooms (sliced)
2 tablespoons garlic (chopped)
1 can mexicorn (mixed peppers & corn)
1 16 oz bag frozen broccoli, carrots, watercress (defrosted)
1/2 of a medium sized eggplant (optional)
1 box of oven ready lasagna
2 lg jars of tomato sauce
1 16 oz bag frozen spinach (defrosted)
4 or 5 plum tomatoes (sliced)

Seasonings (to taste): oregano, basil, dill, salt, pepper, old bay, chili, nutritional yeast

Preheat oven to 400 degrees.

If using (optional) eggplant: Peel and cut [4] slices of eggplant. Brush with olive oil, salt & pepper and place in oven for about 15 minutes (until slightly browned). Flip over and bake for another 10 minutes. Remove from the oven and set aside.

Press and drain tofu. Crumble into a large bowl.

Saute the onions, mushrooms and garlic, on medium heat, until onions are translucent and mushrooms are cooked.

Add the can of mexicorn and the bag of broccoli, carrots & watercress to the bowl. Add seasonings to taste.

To assemble the lasagna:

Cover the bottom of a 13x9x3" pan with a layer of sauce.
Add a layer of [4] noodles
Add another layer of sauce (covering all the noodles)
Add half of the tofu/vegetable mixture
Add 4 slices of eggplant (optional)
Add another layer of [4] noodles
Add another layer of sauce
Add a layer of spinach (use all of it)
Add the rest of the tofu/vegetable mixture
Add another layer of [4] noodles
Add another layer of sauce
Cover the top with sliced plum tomatoes and then sprinkle nutritional yeast, oregano, basil, salt and pepper.

Cover with foil and place onto a baking tray to avoid leakage. Cook for about an hour. Remove from the oven and let it sit on the counter for about 10-15 minutes. Serve.

If there is a lot of excess sauce on the sides, spoon it out before serving and place it in a bowl. It can be used to top off the lasagna or poured over leftovers for the next day. If you divide it into individual sized containers and freeze it, it makes for a great quick and easy lunch during the work week.

Super Simple Butternut Squash Pasta

I love pasta, but I get bored of the same old pasta with marinara or tomato sauce all the time, so I decided to try something different. This is what I came up with.

Super Simple Butternut Squash Pasta
Makes 2-3 servings

16 oz Pacific Creamy Butternut Squash Soup
6 oz (dry) Wacky Mac Veggie Spirals
2 tbsp Corn Starch (mixed w/ water to make it liquidy)
Cinnamon
Nutmeg
Salt
Pepper

Cook pasta as specified on the bag.

While the pasta is cooking, heat 16 oz of soup in a pan and add in the liquid corn starch and stir until soup becomes thicker*. Add cinnamon, nutmeg, salt & pepper to taste.

Drain pasta and then add to the butternut squash sauce. Stir and serve.


*If the sauce isn't thick enough, just add another tablespoon of corn starch (w/water) to the mix until it reaches the thickness you want.

Easy Vegan Chili & Macaroni Salad

When I got home from work the other day, the last thing I wanted to do was cook but I also didn't feel like ordering out or heating up a pre-packaged meal, so I decided to give this a try. I was out with my cousin and she had suggested that I make this. It was so simple that I don't think I'll ever buy canned chili again.

Easy Vegan Chili
(Servings: About 3 - can be more less, depending on portion size)

1 - 15.5 oz Can of Light Kidney Beans (drained)
1 - 15.5 oz Can of Dark Kidney Beans (drained)
1 - 14.5 oz can of Hunt's Fire Roasted Diced Tomatoes with Garlic
1 packet  of McCormick Chili Seasoning Mix
2/3 Can of Water (using the Hunts can)
1 tbsp Flour

Chef Chloe's Avocado Pesto Pasta

After watching up and coming vegan chef, Chloe Coscarellli sweep the competition on Cupcake Wars, I decided to check out her site and found this amazing looking recipe for Avocado Pesto Pasta.

The first time I planned to make it, I only had one avocado - so I had to wait. Then, I got two avocado's, but I had to wait for them to ripen. Finally, I got to make the pasta this past weekend and it was definitely worth the wait. It's super simple and totally delicious - just be sure that you have a large enough food processor, otherwise it will become quite the project. I'd suggest one that can hold at least 7 cups, otherwise you may have some issues.

The original recipe is below but I used some substitutions, so I've italicized them and put them in brackets.

Avocado Pesto Pasta
Serves 6

What You Need:
1 pound dried linguine
1 bunch basil leaves (about 2½ ounces)
½ cup pine nuts [1/4 cup salted cashews, 1/4 cup unsalted cashews]
2 ripe avocados, pitted and peeled
2 tablespoons fresh lemon juice (about ½ of a lemon) [3 tablespoons lemon juice]
3 cloves garlic [3 tsp chopped garlic]
½ cup olive oil
Salt to taste
freshly ground black pepper to taste
¼ cup chopped sun dried tomatoes (optional) [didn't use]

What You Do:
1. In a large pot, bring water to a boil. Add pasta and cook to package directions. While pasta cooks, in a food processor, blend basil, pine nuts, avocados, lemon juice, garlic, and olive oil. Season with salt and pepper.
2. Drain pasta. In a large serving bowl, toss pesto with hot, freshly cooked pasta and garnish each serving with a basil leaf. For an extra touch of color and flavor, top pasta with sundried tomatoes.
3. Enjoy!

White Bean Alfredo Veggie Shirataki

White Bean Alfredo Veggie Shirataki

White Bean Alfredo Sauce  (2-4 servings)
1/4 cup margarine
2 cloves garlic, minced
2 cups cooked white beans, rinsed and drained
1 1/2 cups soy milk
Salt and pepper, to taste
Parsley (optional)
Jane's Krazy Mix up Salt (optional)
Jane's Krazy Mix up Pepper (optional)
Oregano (optional)

1. In a sauté pan over low heat, melt the margarine. Add the garlic and cook for 2 to 3 minutes.

2. Transfer the margarine mixture to a blender or food processor, add the white beans and 1 cup of soy milk. Blend until completely smooth. If the sauce is too thick, add the remaining soy milk until you reach the desired consistency.

3. Pour the sauce back into the pan over low heat, then season with salt and pepper to taste. Add fresh herbs, such as parsley, if desired. Cook until the sauce is warm.

(Adapted from VegCooking Blog)

Other Ingredients

1 1/2 cups Steamed Veggies (more or less may be used)
1 bag of Tofu Shirataki*

Vegetables:
1. Steam Vegetables until desired softness is reached

Pasta:
1. Open bag and Tofu Shirataki pasta.
2. Boil water and add the full bag of Tofu Shirataki.
3. Parboil pasta for a few minutes then re-drain pasta.

Place pasta on a plate, cover with veggies and sauce.

Servings:
Sauce, 2-4
Pasta & Veggies, 1-2

*Note: You can use regular pasta for this recipe as well, but the Tofu Shirataki is only 20 calories per serving (or only 40 calories per bag!)